Matokeo ya Utafutaji

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers' market. A beautiful vegetable-focused book, The Art of Simple ... More

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes--for delicious fresh, local, and seasonal meals-... More

The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When Alice Waters opened the doors of her "little French restaurant" in Berkeley, ... More

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has "single-handedly chang[ed] the American palate" according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced,... More

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.From the Trade Paperback ... More

This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.... More

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eatsIn We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life&’s work. When Waters first ope... More

A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more. Violet is a jewel box of a cak... More

In this sweet, petite collection of essays and recipes, Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long. In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but... More

From famed chef Alice Waters, a treat for anyone who loves France, food, adventure--or all three!Fanny is a girl who knows a lot about food and cooking since she's grown up in and around the famous restaurant Chez Panisse in Berkeley, California. When Fanny's mother, Alice Waters, the chef and owner... More

The world of capitalist disorder and the imperialist reality of the 21st century would not be strange to Che, Waters explains. "Far from being dismayed by the odds we face, he would have examined the world with scientific precision and charted a course to win." Photos, notes. ... More

"Without understanding the devastation of the lives of working-class families in regions like West Virginia, and the vast increase in class inequality since the 2008 crisis, you can't understand what's happening in the United States." So explains Mary-Alice Waters in this transcript of a speech give... More

Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable Am... More

The First And Second Declarations Of Havana... More

Nowhere are the questions of revolutionary strategy that today confront men and women on the front lines of struggles in the Americas addressed with greater truthfulness and clarity than in the First and Second Declarations of Havana, adopted by million-strong assemblies of the Cuban people in 1960 ... More

Reviving the inspiring message of M. F. K. Fisher's How to Cook a Wolf-- written in 1942 during wartime shortages--An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters a... More

Part 3 of a series. How did the oppression of women begin? Who benefits? What social forces have the power to end the second-class status of women? This three-part series helps politically equip the generation of women and men joining battles in defense of women's rights today.... More

An inspiring story for everyone who's ever dreamed of growing the food they eat When Jeanne Nolan, a teenager in search of a less materialistic, more authentic existence, left Chicago in 1987 to join a communal farm, she had no idea that her decades-long journey would lead her to the heart of a mo... More

An unhesitating "Yes"--that's the answer given here to the question, Is Socialist Revolution in the US Possible? Possible--but not inevitable. That future depends on us. This book is a contribution to the growing discussion among working people everywhere who are looking for a way forward in the fac... More

This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.... More

Failure to attain a political solution would be a defeat for humanity. For every life lost on the battlefields of the Arab Persian Gulf, a thousand persons will die of hunger in the Third World. Such a fate would be unavoidable. Fidel Castro. Is it really the need to promote respect for the inde... More

One of America's most influential chefs, Alice Waters created a revolution in 1971 when she introduced local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Twenty-five years later, she and a small group of teachers and volunteers turned over long-abandoned soil at an urban midd... More

This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, delic... More

Under Sankara's leadership, the revolutionary government of Burkina Faso in West Africa mobilized peasants, workers, women, and youth to carry out literacy and immunization drives; to sink wells, plant trees, build dams, erect housing; to combat the oppression of women and transform exploitative rel... More

Why capitalism cannot overcome its internal contradictions and the working class cannot "reform" away exploitation and economic crises. Introduction by Mary-Alice Waters, glossary of names and terms. Appendix: 'Evolutionary socialism-ultimate aim and tendency' by Eduard Bernstein.... More